Psst...if you forgot to soak your lentils, check out the quick soak method in the notes below!

Preheat your waffle iron to medium-high. This will vary depending on your machine, but my waffle iron has heat settings of 1-6 and I turn the dial to 5.

Drain and rinse the lentils well, and pop them into your blender along with the soy milk, hemp hearts, ground flax, oil and baking powder. Blend on high for one minute until the batter is super smooth. Let sit for 5 minutes to thicken a bit.

IMPORTANT! If your waffle maker even HINTS at sticking (even a nonstick one) you’re gonna want to spray/oil your iron before each batch. Because there is no gluten in this recipe, and I’ve made the batter light and fluffy, you need a very nonstick surface.

Pour enough batter to cover the raised bits of the waffle iron without overfilling. In my 4 inch waffle maker, that’s just less than a half cup per waffle.

When the waffle iron indicates the waffle is done, gently lift to see if there is any resistance to the waffle. If there is, this means the inside isn’t done yet so let it cook longer, testing after 30-60 seconds more. A lot of steam coming from the iron also means you need more time. If you're worried, turn the heat down a bit for the remaining time.

Serve the sweet waffles with your usual toppings - like nut butter, berries and whipped cream. For the savoury waffles, I love them with sliced avocado and sauteed kale as a complete meal.